Eggs, Bar-Le-Duc

Toast some slices of bread and trim them round-shaped; on each one lay a well-cooked artichoke bottom, and over this drop a poached egg; cover the whole with some good brown tarragon sauce, and serve.

Boiled Eggs

The eggs should be warm before boiling; that is, they should not be brought from a cold place and boiled Plunge them into boiling water and boil gently for three minutes, when the yolks will be soft and the whites a little hardened. The whites will become quite hard if boiled for exactly five minutes while the yolks will remain soft; if boiled for three or four minutes longer they will be quite hard. For salads, they require to be boiled for a quarter of an hour. If the eggs are very cold, as they are likely to be in the winter, they can be warmed sufficiently by holding them in steam If the shell of an egg should be cracked, prick small holes in the thickest part of the egg to prevent the contents from oozing out while boiling.

Eggs, Bonne Femme

Peel two onions, slice and fry brown in butter; then mix in one dessertspoonful of vinegar. Butter a dish, spread the onions over it, break over them the required number of eggs, and place them in a brisk oven. When the eggs are cooked, cover them with a layer of breadcrumbs fried in butter, and serve.

Eggs, Bourgeoise Style

Cut some thin slices of bread, trim off the crusts, lay them on a thickly-buttered dish, and cover with thin slices of cheese. Beat well sufficient eggs to cover the bread, season with salt, pepper and grated nutmeg, and pour them over the slices. Put the dish in a moderate oven, and bake until the eggs are set. Serve while very hot, in the same dish.

Canada Eggs

Empty out sufficient of the inside part of some fine round fresh tomatoes to have each one contain a raw egg, which is to be broken into it, season with salt and pepper, and cover the tomatoes with a tablespoonful of cream sauce; place them on a baking-tin in a slack oven to cook slowly for fifteen minutes, then serve on toasts the same size as the tomatoes; pour a brown sauce around, and serve.

Catherine Eggs

Wash well and bake some large potatoes in the oven; when done, remove, cut a piece off the tops and take out sufficient of the insides to contain one raw egg to each potato. Break in the egg and season with salt and pepper, then cover with a spoonful of cream sauce for each one. Place them on a pan in the oven for fifteen minutes, then take out and serve with any kind of brown sauce poured around.

Columbus Eggs

Take eight fine green peppers, large enough to contain one egg each; cut off the tops and empty them well, being careful to extract every seed; stand them upright in a sautepan, and break an egg into each one, then set the pan in the oven for eight or ten minutes. Take out, lay the peppers on toasts and pour a little tomato sauce around.

Eggs, Creole Style

Fry one teaspoonful of well-chopped onion in colorless oil, an equal quantity of finely-sliced hot pepper, and a quarter of a clove of crushed garlic and a peeled tomato cut in half, pressed out and cut up into small squares; simmer, reduce it and when it has attained a sufficient consistency, add a couple of tablespoonfuls of crushed rice, salt and a little cayenne pepper. Then cover the bottom of the dish with this mixture, and break over the eggs carefully, keeping the yolks whole, pour over some melted butter, and season with salt on the white of the eggs, and in the middle of the yolks, place a little melted butter, and cook until done in a moderate oven.